]]>If you love eggnog, you will just die over these eggnog cupcakes with a spiced eggnog frosting. Tender, soft cupcakes with the rich frosting are what holiday dreams are made of. These Eggnog Cupcakes with Eggnog Frosting are free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts! They are top-8-free and vegan too!

This post contains affiliate links.

It’s happened you guys! It’s finally happened! My son has tasted his first drink of eggnog and I could not be happier. I think until you’ve had your child down to only ten foods and have had to fight and claw your way to more safe foods that you realize how truly splendid sharing holiday food with your child is.

And you may think I’m crazy to try and make an eggnog treat that is not only egg free, but dairy free–but it CAN be done!

I’d seen last year that there were several non-dairy eggnogs out there online, but was having a hard time finding one in a store close to me. And then, Winco of all places (not a national chain, sorry!) that’s not even like a health food store had some. I was soooo excited! So, you never know–go ask your grocer to carry it. If you want to see all of the kinds (some made with soy, coconut, various nuts…etc.) there is a great list on GoDairyFree.com.

As you can imagine, trying something for the first time–especially being a kid, I knew there was a chance my son might not like it. But I hoped he would. Which is kind of silly–it’s OK for us to like different things, but for me, it’s extra fun when we can like and share in food moments together. So, I was thrilled when he liked it.

It was after I saw how much he liked it that I KNEW I wanted to bake with it. I’d seen some eggnog cupcakes floating around on Pinterest and just PRAYED that I could turn them into a gluten-free vegan version. And, honestly–this is one of the tasted cupcakes I’ve ever made in my entire life.

I’m literally wondering if it would be OK to stockpile dairy-free eggnog and just make the cupcakes year round, because I’m not going to want to stop making and devouring them after the holidays are over!

And, if you’ve never heard of aquafaba–then I am about to change your life. It’s one of the best egg replacers I’ve ever found and I used it in the cupcakes and they are so tender and moist! It’s literally as easy as opening a can of garbanzo (or chick peas) and then draining and measuring out the liquid. That stuff is gold! Do not drain and rinse the beans like I used to. Use up that good stuff!

The frosting alone may be my greatest gifts to the culinary world. There was some leftover and I used it to frost snickerdoodles. Yeah–the fun just keeps on going at the Allergy Awesomeness household!

I had to borrow some vanilla from a sweet neighbor to make these (why am I ALWAYS running out of vanilla??!) and so to say thank you I gave her and her boyfriend the cupcakes and they loved them. It’s always a huge win when someone who eats normally says that your cupcakes are good. And seriously–you’ll agree!

I hope these gluten-free, vegan and allergy-friendly eggnog cupcakes help you have an extra Merry Christmas!

If you love eggnog, you will just die over these eggnog cupcakes with a spiced eggnog frosting. Tender, soft cupcakes with the rich frosting are what holiday dreams are made of. These Eggnog Cupcakes with Eggnog Frosting are free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts! They are top-8-free and vegan too!

]]>The bright red and green color of this no-bake Christmas Rice Krispie Roll makes for a festive and easy holiday dessert. The fun swirl adds a little Christmas magic and helps the regular rice krispies look extra decorated. Plus, this recipe is free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts. These are top-8-free and have a vegan option too–so you can freely share this treat with those with food allergies.

This post contains affiliate links.

Are you sensing a theme from my last few posts? Quick, no-bake holiday desserts?! Can you tell it’s my first Christmas being a mom of three? Haha.

But seriously though, I don’t have my shopping all of the way done, I frequently have dishes in the sink and I’m almost always one of the last moms in the pick up lane at school–this momma needs some easy holiday treats to hand out to neighbors!

And, this treat is great because the kids can get involved and there really is a fun wow factor when you cut into the log and reveal these slices with the pretty swirl in the middle. They’re fun to lay out on goodie plates and present to neighbors.

I was one of those moms that told my boys that they couldn’t get a treat when we got home if they didn’t sing when we delivered the treats. I didn’t make them sing a long or hard song, just “We wish you a Merry Christmas” but it was still a struggle. We won’t be trying out for “The Voice” as a family band any time soon!

Making and taking treats to neighbors is one of my favorite holiday traditions. Between actual neighbors, family friends and church members the list seems to get longer every year, so I’m so glad to come up with easy and inexpensive treats to pass out at Christmas time.

Details on the allergy-friendly ingredients:

For cereal: Regular and generic brands of rice krispies use barley in all the brands I’ve ran across. (So they are wheat free, but not gluten-free). I’ve found Malt-0-Meal & Erewhon are great gluten-free substitutions.

For food dye: I’ve been asked by many what food coloring I use. So, confession: I used Wilton’s food coloring gels long before I was smart enough to check their label. I don’t know why I didn’t think food coloring might have something in it! I have called Wilton before, and the person I talked to said they’ve added a may contain label if there is something in the same facility. So, we’ve used it and never had an issue–BUT–only do what you’re comfortable with for your own food allergies and go with what your allergist tells you. I’ve heard (but not personally tried) that AmeriColor has allergy-friendly food gels. Just note, that you’ll need to use a good amount of red to get it to look red and not pink.

For marshmallows: If you’re needing this to be vegan, be sure to use appropriate marshmallows like Dandies. (Does anyone know them–I seriously should work with them since I’m always touting their product!)

For oil: If you can’t do coconut, shortening should do. We can do regular soy/vegetable shortening, but I’ve also used palm oil.

I hope this easy, no-bake Christmas recipe also helps you and your kids make a fun holiday treat together–as well as make some memories. Happy holiday season friends!

The bright red and green color of this no-bake Christmas Rice Krispie Roll makes for a festive and easy holiday dessert. The fun swirl adds a little Christmas magic and helps the regular rice krispies look extra decorated. Plus, this recipe is free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts. These are top-8-free and have a vegan option too--so you can freely share this treat with those with food allergies.

In a pot over medium low heat, add your coconut oil and melt. Next, stir in your marshmallows until they're melted. Add the red food dye until you reach your desired color (be sure to use gels and not liquid, to not throw off the recipe since you'll need a good amount to make it red and not pink.)

Add in your cereal and stir until it's completely incorporated.

Pour onto wax paper in a baking sheet and press flat with greased or wet hands (so it doesn't stick) to make a rectangle. (Note: it will stain your hands a bit!)

Allow it to cool.

Make the second batch of krispies the same way you did before, only adding in green food coloring this time.

Spread the green krispies directly over the red rice krispies and shape it to match the same size.

Once it is cool enough, take the krispies out of the pan (that was just to help you shape it evenly.) Place another piece of wax paper on the top and with a rolling pin, roll the two rice krispies until they're a bit flatter. (You don't have to do this, but I found doing so helped it roll if it wasn't so thick.)

Starting at one end, roll the krispies together into a log. Allow to cool so the shape can harden a bit. Cut off swirls and serve.

Keep covered room temperature (otherwise the coconut oil will harden and make the krispies tough.)

Notes

Cereal tips: Regular and generic brands of rice krispies use barley in all the brands I've ran across. (So they are wheat free, but not gluten-free). I've found Malt-0-Meal & Erewhon are great gluten-free cereal substitutions.Marshmallow tip: If you need this to be vegan, be sure to use vegan appropriate marshmallows, like Dandies

]]>An easy, no-bake holiday treat. Quick-to-assemble reindeers are sure to be a fun food craft to make with kids or give away as treats to neighbors this Christmas. These Allergy-friendly Reindeer Rice Krispies are free of: wheat, gluten, dairy, egg, peanut & tree nuts. They have a vegan option too.

This post contains affiliate links.

Who loves to make holiday goodies? ME! Who also tends to get overwhelmed with all of the holiday hustle and bustle? Me! So, who needs something festive, easy, yummy and no-bake to hand out to friends and neighbors? ME!!!

If this fits you too, you’re going to love my newest creation!

As you’ve probably seen in my many other rice krispy adventures (like Frankensteins, Valentine hearts, Inside out scotcheroos,andSnickerdoodle krispies) I’m a huge fan! It’s like adult play-doh! You get to have fun making shapes and playing with colors. It’s one of my favorite go-tos when making a treat. We make them constantly when we need something sweet but I don’t want to bake.

What’s nice about this recipe, is that it’s halved from an original recipe to fit in a glass pie plate. So, it makes just eight reindeer, so it’s nice for a small batch, or if you don’t have a full bag of marshmallows–like I constantly do because my kiddos are always sneaking them! Stinkers!

Or, if you want to give it away to a family, it makes just enough for one lucky neighbor!

This could also be a fun food craft for kids. I know my kids love pouring in the cereal and the marshmallows, as well as helping to decorate. Use this at school or other holiday parties to make sure everyone is included whether they have food allergies or celiac disease. Because, Christmas and the holidays should be about thinking of others and making sure everyone can participate.

Here’s the details on the allergy-friendly decorations:

Eyeballs: I get asked this the most, so let’s get down to business: I could only find edible candy eyes that had gelatin in them. If you’re vegan, I found this homemade recipe for you. I always say we’re accidentally vegan since my son is allergic to dairy and eggs–but since he can do gelatin we did the Betty Crocker brand and we’ve done the Wilton brand too. Or, you could always put the plastic kind on and simply not eat them…up to you! (Note, if you’re doing vegan–then be sure to use vegan appropriate marshmallows, like Dandies.

Cereal: Regular and generic brands of rice krispies use barley in all the brands I’ve ran across. (So they are wheat free, but not gluten-free). I’ve found Malt-0-Meal & Erewhon are great gluten-free substitutions.

Nose: Since most people do chocolate for this part, and almost all chocolate is not allergy-friendly (or it’s hard to find if it is) we simply went with an upside down Skittle, so the “S” on the front didn’t show. You could substitute it for cinnamon candies too…or really any safe red candy that works for your own food allergies.

Glue: We used honey to make the decorations stick, so it’d be clear. If you want, you can use frosting (and then make a batch of sugar cookies to use up the rest!) or, use maple syrup or agave if you’re doing vegan.

To see a video of how to make these Allergy-friendly Reindeer Rice Krispies, watch this fun video:

An easy, no-bake holiday treat. Quick-to-assemble reindeers are sure to be a fun food craft to make with kids or give away as treats to neighbors this Christmas. These Allergy-friendly Reindeer Rice Krispies are free of: wheat, gluten, dairy, egg, peanut & tree nuts. They have a vegan option too.

]]>https://allergyawesomeness.com/allergy-friendly-reindeer-rice-krispies/feed/16Epi-Pens at Disneyland for a Safe Family Vacation (Plus a discount!)https://allergyawesomeness.com/epi-pens-at-disneyland/
https://allergyawesomeness.com/epi-pens-at-disneyland/#respondSat, 25 Nov 2017 03:37:08 +0000https://allergyawesomeness.com/?p=2746A lot of people assume that traveling is difficult when dealing with allergies. It may require a bit more planning, but traveling with allergies can still be awesome, fulfilling and memory making! Vacations are important and because Disneyland does everything so well, it has become a favorite destination for many families who have food allergies....

A lot of people assume that traveling is difficult when dealing with allergies. It may require a bit more planning, but traveling with allergies can still be awesome, fulfilling and memory making! Vacations are important and because Disneyland does everything so well, it has become a favorite destination for many families who have food allergies. If you’ve been hesitant about booking a Disneyland vacation because of allergies, don’t be.

In fact, keep reading to learn more about epi pens at Disney, or if you can’t wait–simply click now, if you want to partner with my favorite travel agency, Get Away Today, to get their GUARANTEED LOWEST RATES on tickets and hotels and packages!

Epi-Pens can be found at several places within Disneyland:

Like many families who deal with food allergies, it can be scary when you think of the numerous contact possibilities with known allergens that could cause an anaphylactic reaction when vacationing and visiting a new place. We always carry Epi-Pens, but of course, things can happen. A few years ago Disney, who was already known for being one of the best when it came to accommodating guests of all needs, began to make Epi-Pens available in their parks for all guests. Not only can you bring your own in, but they are now offered at the first-aid station within the park in case your own is forgotten or you are just learning of a new allergen! It is nice to know that if something ever did happen, there is always access to an Epi-Pen in the park.

Disney hires nurses to man the first aid stations

Disney also employs nurses to work at the first aid stations in both Disneyland and Disney California Adventure. It is great that they now offer accessible Epi-Pens, but even better that they offer trained personnel to help those who are using one for the first time or need a little nudge if in shock when facing a life-threatening reaction. You can find the first aid station in Disneyland at the end of Main Street – just turn right before Plaza Inn. The station in California Adventure is even easier to find. Once you enter the park, simply turn left and it is located behind the model car. All Disney guide maps now feature an Epi-Pen location tag as well, so make sure to grab one if you are worried about forgetting the locations!

While none of us want a reaction to take place – in a theme park or at all – it is comforting to know that Disneyland is aware of increasing allergens in the public. Of course, the best way to avoid a reaction is to avoid contact with your known allergens, especially when considering food allergens. And always follow your allergist’s guidelines.

The best place to get a deal and information on Disneyland with food allergies:

Don’t forget, visit getawaytoday.com or give them a call at 855-GET-AWAY. Mention my exclusive Allergy Awesomeness promo code: AWESOME to save an extra $10 off any 2-night or longer vacation package. (Plus, they frequently have deals and guarantee the best price!) I’ve personally used them, for a cruise even, and they are top notch. Their agents have so much information about the parks, area hotels and they’ll always help you find the very best deal. I prefer to call, just to walk through everything with them and they’re very helpful. Plus, they can answer your questions about traveling to Disneyland with allergies too!

I’m so excited to take my family next year, (I just purchased their layaway plan, so I didn’t have to pay it all at once!) and hopefully I can see some of you there!

]]>https://allergyawesomeness.com/epi-pens-at-disneyland/feed/0Dairy & Gluten-free Breakfast Bacon Potatoeshttps://allergyawesomeness.com/dairy-gluten-free-breakfast-bacon-potatoes/
https://allergyawesomeness.com/dairy-gluten-free-breakfast-bacon-potatoes/#respondWed, 22 Nov 2017 20:34:24 +0000https://allergyawesomeness.com/?p=2675A complete breakfast, with your bacon, potatoes and veggies all made on one sheet pan. The saltiness from the bacon grease helps to flavor everything into one mouthwatering and filling breakfast. These Dairy & Gluten-free Breakfast Bacon Potatoes are great for those with food allergies as it’s naturally free of the top-8-allergens. It’s just like...

]]>A complete breakfast, with your bacon, potatoes and veggies all made on one sheet pan. The saltiness from the bacon grease helps to flavor everything into one mouthwatering and filling breakfast. These Dairy & Gluten-free Breakfast Bacon Potatoes are great for those with food allergies as it’s naturally free of the top-8-allergens. It’s just like your favorite breakfast potatoes from a diner–without having to worry about cross contact.

This post contains affiliate links.

Call it my Idaho roots, but this potato breakfast recipe is THE BOMB. Potatoes are inexpensive, filling and when paired with additional veggies and bacon it’s a breakfast made in heaven.

I think this would make an excellent holiday breakfast or brunch–especially since it only takes a sheet pan and no additional dishes!

We used to do all sorts of egg bakes for holiday breakfasts, but since we can’t have eggs due to food allergies, this is an excellent substitution that no one will be complaining about!

What’s nice too is that once it’s in the oven you can be prepping other things, like setting the table, or simply enjoying more time with family. I will definitely be making this for our Christmas breakfast this year.

And, this is adaptable. If you’re wanting it to be less caloric (which I never care about calories on holidays) then you can use turkey bacon. And, if you want it to be vegan you can you facon.

What I really love about it, is that I could assign this part of the meal to anyone in my family. I often find delegating hard to do since many of my allergy-friendly recipes require special ingredients that family members don’t have in their pantry. But, this is all naturally allergy-friendly ingredients that anyone could have on hand.

Believe you me when I say that I tested this recipe several times. Because one of my most hated food peeves is when someone has a potato dish that is under seasoned. Potatoes needs lots of seasoning, otherwise it just tastes bland. I can safely say that this is perfectly flavored with plenty of seasonings (and using all of the bacon grease doesn’t hurt either!)

I love that it is loaded with veggies (yes, you can omit the mushrooms, I’m sure my kids wish I did). You’ve got your protein, veggies and starch–pretty much a complete breakfast all with one pan. I always make sure to fill my pan to the brim (you can adjust the amount of veggies to your liking) so that I have leftovers. I’ll eat it for lunch or as a wonderful breakfast the next day.

You could also use this recipe to help clean out the fridge. Any number of vegetables could be good with it–different colored bell peppers, zucchini, or squash. The seasonings are very forgiving and could compliment a number of vegetable options.

Have I convinced you yet? Plan to make this for your Christmas breakfast and include everyone! I find I especially want something savory to balance out all of the sweets from my stocking. I hope you all have a wonderful holiday season. Be sure to pin this for later too, as we often have it for breakfast-for-dinner.

Oh! And one more thing that I forgot. While I gobble these up just plain, my family does like to top it occasionally with dairy-free ranch. This is unsponsored, but we truly love Hampton Creek’s Just Ranch if you’re looking for an easy, bottled purchase.

A complete breakfast, with your bacon, potatoes and veggies all made on one sheet pan. The saltiness from the bacon grease helps to flavor everything into one mouthwatering and filling breakfast. This Dairy & Gluten-free Breakfast Bacon Potatoes are great for those with food allergies as it's naturally free of the top-8-allergens. It's just like your favorite breakfast potatoes from a diner--without having to worry about cross contact.

]]>https://allergyawesomeness.com/dairy-gluten-free-breakfast-bacon-potatoes/feed/0The Complete Thanksgiving Menu for Food Allergieshttps://allergyawesomeness.com/the-complete-meal-plan-for-thanksgiving-with-food-allergies/
https://allergyawesomeness.com/the-complete-meal-plan-for-thanksgiving-with-food-allergies/#commentsSat, 18 Nov 2017 18:52:20 +0000https://allergyawesomeness.com/?p=2726If you have Celiac disease, food allergies, or any other kind of intolerance it can make holidays, especially one like Thanksgiving which is so food centered, difficult. There is no need to fear though! I have compiled the turkey, mashed potatoes and all the trimmings (yes, even several pie options!) for you. Just because you...

]]>If you have Celiac disease, food allergies, or any other kind of intolerance it can make holidays, especially one like Thanksgiving which is so food centered, difficult. There is no need to fear though! I have compiled the turkey, mashed potatoes and all the trimmings (yes, even several pie options!) for you. Just because you have multiple food allergies doesn’t mean you can’t find easy, delicious Thanksgiving recipes that are free of: gluten, dairy, egg, soy, peanuts and tree nuts. Some of these are vegan too! Look below to see The Complete Thanksgiving Menu for Food Allergies and see what I’ll be serving my own family and how we won’t be missing out or compromising on taste!

Why this post? Well–I know you’ll see tons of round ups floating around right about now. I love those! However, the they have limitations. While it’s a great way to see a bunch of recipes in one place–the blogger has not taken the time to try and test all of the recipes they’re showing off because they include recipes from all sorts of bloggers. I decided to only feature my own, because I can say they’re tried, tested and true. These are all recipes I frequently serve to my family and these recipes make appearances at our own Thanksgiving and Christmas meals. I hope you’ll enjoy!

OK, now you have your gluten & dairy-free turkey, grain-free gravy and carrots all with my turkey recipe above. Now, you need some thick & creamy mashed potatoes to with it. You can do this towards the end when the turkey is almost done cooking, just give yourself enough time for the potatoes to boil, which can take a little while. You need these dairy-free mashed potatoes (these mashed potatoes are also vegan!) to be flavorful and smooth. My Dairy-free Garlic Parsley Mashed Potatoes (Top 8 free, vegan too!) will do just the trick this Thanksgiving.

Now here’s where we come to the polarizing part. I think you need some type of greens to round out all the pie you’re about to inhale. I know some people don’t care for Brussels Sprouts, but I’m telling you–adding sweet bursts of craisins and caramelizing them with brown sugar will make you a believer! Just take a leap of faith and try my Brown Sugar Brussels Sprouts with Craisins (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan). These are done on your stove top, so you can free up your oven too!

With all of the green veggies you’ve got going on for your allergy-friendly Thanksgiving, don’t forget about the orange ones too! Yes, you’ve got carrots–but I was thinking more along the lines of something sweeter, like sweet potatoes. My husband might die if I didn’t serve these. I think he likes them because honestly, they’re almost like dessert with the brown sugar and marshmallows on top. I love it because it’s as simple as putting everything in the slow cooker and then mashing them at the end and topping with marshmallows. I have two slow cookers, and I use the large one for the turkey and the small one for this. It’s almost like forgetting about this side until it’s serving time–which is the best kind of side to have! Click here to get my Slow Cooker Sweet Potato Casserole (GF, DF, Top 8 Free, Vegan option).

OK, now what about a salad you say? Well, if I’m going to have a salad I want lots of texture. I’m talking crisp apples, crunchy bacon, salty pumpkin seeds and a sweet pink dressing. We have this salad for every Thanksgiving and Christmas and I look forward to it EVERY.SINGLE.TIME. I know most salads hide behind some type of cheese topping to be good, but you won’t miss the cheese in this dairy-free green salad! This can be done the day before, just wait until right before to add the apples (so they don’t turn brown) and don’t add the dressing until right before serving so the spinach doesn’t wilt. Click here to get my: Apple Bacon Spinach Salad with Sweed Red Onion Vinaigrette (GF, DF, Egg, Soy, Peanut & Tree nut Free, Top-8-Free)

Lastly, you need some type of bread to fill in any leftover cracks that may be hiding in that super satisfied tummy of yours. I have yet to develop a gluten-free, vegan roll that I like to make. So, we opt for a more southern style approach and do my favorite cornbread. It’s my second sons favorite thing, and you really won’t miss rolls too much when it’s slathered in vegan butter and honey, cranberry sauce or your favorite jam. This cornbread recipe has no specialty flours–just corn and cornmeal. So, don’t worry about buying this blend or that type of rice flour. It’s so simple and even made in your blender. PLUS–there’s a video to watch on the page. Go ahead and check out THE Best Top 8 Free Cornbread (GF, Vegan).

What about a drink to wash down all of that allergy-friendly goodness? I’d recommend making this Slow Cooker Apple Pear Cider (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan) the day before and then keeping it in pitchers to serve either warm, or cold. This is a fruity and very seasonal drink that both kids and adults can enjoy that’s non-alcoholic. I love it because it’s got lots of spice and can warm guests up right when they arrive.

What about Thanksgiving desserts you say? Don’t worry–just because you have multiple food allergies doesn’t mean you can’t dive into delicious pies! I’ll admit–I’m not a traditional pie person, so you won’t find regular pumpkin, cherry or apple here. But, if you’re like me and like cream pies, no bake pies and all-around-awesomeness, then continue on my friends!

Confession: I’m not usually a crust kind of gal. Which, is why you won’t find traditional pies here. So, if I’m going to have a crust, I want a thick, folded over crust like you’ll find in a galette. This hearty crust has cornmeal in it, to make it almost scone-like. It’s sweet and amazing and the chocolate strawberry filling ain’t bad either. It’s rustic and your guests will be oo-ing and ah-ing. Find the recipe here: Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan).

Peaches are one of my all-time favorite fruits. But, I find that peach pies can be lackluster if the peaches aren’t perfectly sweet. Thanks to a hack using peach jello, you’ll never have to worry about a tart or unripe peach again in your life. The perfectly flavored gel that the peaches sit in elevates this pie to epic status. The shortbread crust and sweet fruit make for pie heaven. Find my perfect peach pie recipe here: Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

As I’ve already mentioned, I’m a bit of a non-traditionalist when it comes to pies. So, if you really want to be a rebel, try making pie bars! Scrap the circular and go for the square! For once, a lemon pie filling that doesn’t use eggs! And, the dairy-free cream cheese topping rounds out the tartness of the lemons for the ultimate allergy-friendly dessert. Go get the recipe here: Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)

By all means, no pressure to make all of these. I know I’ll have to pick and choose since we’re only have two guests and so I’ll be pairing down. I hope this just helps you realize that you can have a plethora of divine dishes even if you have food restrictions or food allergies. I hope that whether you host your Thanksgiving, or attend somewhere else that you can feel safe, loved and most of all grateful for the blessings we’re all so freely given.

From my family–which I am most grateful for, and love cooking for and taking the time to figure out all of these recipes for–to your family, Happy Thanksgiving! Love–the Lavins

]]>The easiest, most flavorful, tender turkey you’ll ever make. Thanks to the crock pot and generous seasonings this not only makes the main dish for your Thanksgiving, but the amazing juices make the simplest blender onion mushroom gravy. While the typical turkey, mashed potatoes and gravy usually have flour and butter–my Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy uses none of these! This is grain free, paleo and whole30 approved! Not to mention it’s allergy-friendly since it’s naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Feeding someone with dietary restrictions on a food-centric holiday has never been easier! (And did I mention the gravy has hidden vegetables? WINNING.)

I feel like being able to make your own turkey officially marks the passage into adulthood. But the problem was–I never wanted to make the huge beast. I don’t care for dark meat. I hate digging through bones, and I hate feeling like my oven is taken over for an entire day cooking a large bird. So–I resisted learning because I wasn’t that interested.

Then–I realized I could use my old, trusty friend–the crock pot (or slow cooker–what do you call it?). Given the fact that we never have a large crowd, a turkey breast was just the answer. (Note: A turkey breast usually feeds 4-5 adults and several kids in my family.)

But the next problem was how to season it? Everyone usually rubs the turkey with butter, and in our dairy-free household that was not an option.

Another issue was the gravy–how do I make it without using the typical flour to thicken it since we’re wheat and gluten-free?

The answer to all the food allergy questions for Thanksgiving is answered in this INGENIOUS recipe. Seriously, it’s a lifesaver and I will never make a turkey another way. Given that it gives me my turkey, carrots, and gravy all in one easy recipe I’ll never be tempted to even try another kind. I’ve sworn my allegiance and there is no turning back.

I mean, it makes sense, right? Instead of cooking your bird in a large box (oven) with dry heating circulating, you can instead cook it in a smaller dish, so that the juices end up almost covering it, so it’s slow simmering in it’s own juicy-goodness.

The only word of caution is that you’ll want to make sure that your turkey breast fits in your slow cooker. I have a large 6 quart, so you may want to invest if you only have a smaller crock pot. And, as with all turkey recipes–make sure your turkey has thawed in the fridge for 1-2 days before trying to cook it in the crock pot.

Now, what about the gravy you say? How do I make gravy without any grains? Simple, by using veggies as the thickener instead. Not only does it help this be healthier (so I can put a whole lake on my mashed potatoes) but it helps it be grain free and extra delicious because instead of taste-less flour, it uses mushrooms and onions that have slow cooked with the turkey to bring even extra flavor goodness.

In fact, this is so good, I make this mini version of Thanksgiving several times a year. And why not–it doesn’t take all day and I’m not slaving over anything, so I don’t mind making it more than once a year. I mean, turkey, mashed potatoes & gravy and carrots is a pretty sweet Sunday feast, I mean, dinner.

I truly hope this helps lots of people with food allergies enjoy a delicious, but still traditional, meal on Thanksgiving. If you’re hosting someone for Thanksgiving with food restrictions, this is so easy you could either serve this for everyone, or simply throw this in its own crock pot since it wouldn’t be adding much more work.

Have a wonderful Thanksgiving everyone. I sure am thankful for all of the online friends I’ve made through this blog. Each and every single click and time you comment means the world! Please be sure to share this recipe with anyone that it would help!

The easiest, most flavorful, tender turkey you'll ever make. Thanks to the crock pot and generous seasonings this not only makes the main dish for your Thanksgiving, but the amazing juices make the easiest and most amazing gravy. While the typical turkey, mashed potatoes and gravy usually have flour and butter--my Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy uses none of these! This is grain free, paleo and whole30 approved! Not to mention it's allergy-friendly since it's naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Feeding someone with dietary restrictions on a food-centric holiday has never been easier! (And did I mention the gravy has hidden vegetables? WINNING.)

Author: Allergy Awesomeness

Recipe type: Main dish

Cuisine: Thanksgiving

Serves: 5-7

Ingredients

One (5-6 pounds) bone-in turkey breast completely thawed (remember to do this ahead of time!)

Be sure to thaw your turkey completely before cooking. This can take 1-2 days depending on the size.

In your slow cooker, place the carrots, onion and mushrooms in the bottom. Next, place your turkey on top of the vegetables. Pour the olive oil over the top of the turkey. (Note, if you don't like skin, you can take the skin off before adding the olive oil and spices. I like to do this because I'm not a fan of skin and I find it helps the seasonings penetrate the meat more than just sitting on the skin. Totally up to you!)

In a small bowl, combine your spices. Pour the combined spices all over the top of your turkey.

Place the lid and cook on the high setting for 1 hour and then the low setting for 5-7 hours, or until the thickest part of the breast reaches at least 165 degrees F. (It's really worth investing in a meat thermometer, you don't want to chance getting your guests sick.)

When the turkey is almost done, make the dairy-free mashed potatoes.

When the turkey is done, remove it to a serving platter. Arrange the carrots around it.

Take the juices, onions and mushrooms and place in your blender. Blend until smooth. Pour into a gravy dish. Taste and add more salt and pepper as needed.

]]>https://allergyawesomeness.com/crock-pot-herb-turkey-breast/feed/2Allergy-friendly Pumpkin Mousse Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)https://allergyawesomeness.com/allergy-friendly-pumpkin-mousse-pie/
Mon, 13 Nov 2017 22:53:48 +0000https://allergyawesomeness.com/?p=2685A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are...

]]>A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are made of. Plus, this is allergy-friendly so you can serve to all your guests. This Allergy-friendly Pumpkin Mousse Pie is free of: gluten, dairy, egg, peanut & tree nuts. It’s also vegan and can be adapted to be top-8-free!

This post contains affiliate links.

Call me un-American but I have never liked pumpkin pie. It was too thick, too dense and too bland. I could never understand why it was such a staple at a food-centric holiday!

I much prefer cream pies (like my strawberry jello, or chocolate cream) so I had to think of a way to still incorporate pumpkin pie, but not have it be something I spent my time on only for others to eat…since I was not going to have any of that mess.

That’s when I knew a pumpkin mousse pie would be the perfect solution. It would be creamy, soft, lighter and full of spices and flavor. I also didn’t want to endure making a typical crust either. No thanks. Tradition can’t hold me down! Once again–call me picky–but it just tastes like flaky shortening. I want a graham or cookie type, because it’s loads easier and doesn’t have to bake. And, did I mention I add cinnamon to the crust to make it extra fall-ish? Oh yes I did!

Basically, this pie is a hybrid of all things good and all things easy. Most of the pie is store-bought, and you just have to do some measuring of spices and stirring.

Now, if you can’t do soy like we can–be sure to use Daiya cream cheese, instead of Tofutti (links in the recipe). We can do soy, and Tofutti is sold at my local Wal-Mart so it makes it easier to purchase. (Have you tried their online grocery shopping? If you haven’t, here’s a $10 off coupon for your first order!)

Also, I should warn that the only graham-crackers I’ve found that work for my son are Kinnikinick–and they do have a warning on them that says “processed on the same equipment as eggs and soy”, so if you don’t feel comfortable with that…then go with my cookie crust from this recipe–that is completely top-8-free. Both are a delicious and simple compliment to the pumpkin. If you have another brand–let me know! Also, I personally called them and they said that their cookies that have eggs are made on a different day, and that they clean and test their products for cross contamination. As always–do your part to do your own research and make sure you feel safe for your own circumstances!

We had friends over for dinner on Saturday and they liked my pie–and NONE of them have food allergies. I also saved a slice for my friend who is having to cut out dairy due to breastfeeding. So–this pie was able to be eaten by my highly allergic son, my friends with no food allergies and a friend with a temporary medical dietary restriction. Talk about feed a crowd–but with just one, delicious pie.

Make sure you’re serving a dessert at Thanksgiving that will include others. After all, this holiday is about coming together for delicious food, so make sure it’s safe and something everyone can enjoy and partake of.

Lastly–this pie can be frozen ahead of time, and then thawed in the fridge. Or, it can be served frozen if you like it to have more of a harder, ice-cream like texture. I ate it both ways and they were both good. But, keep it in the freezer if you need space in your fridge for all the other Thanksgiving trimmings. Keep the pie in the fridge when you’re not serving or sneaking bites yourself.

And lastly–are you following along on my Instagram stories? You’ll have to see the spectacular mess I just made in my kitchen making my turkey and gravy. Hint: there might have been an explosion with my blender!

A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are made of. Plus, this is allergy-friendly so you can serve to all your guests. This Allergy-friendly Pumpkin Mousse Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan and can be adapted to be top-8-free!

Author: Allergy Awesomeness

Recipe type: Pie

Cuisine: Dessert

Serves: 1 pie, or 8 slices

Ingredients

PUMPKIN MOUSSE FILLING:

One 8-oz package dairy-free cream cheese, softened (Tofutti if you can do soy, if not use Daiya)

]]>Blender Buckwheat, SunButter & Banana Waffles (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)https://allergyawesomeness.com/blender-buckwheat-sunbutter-waffles/
https://allergyawesomeness.com/blender-buckwheat-sunbutter-waffles/#commentsThu, 09 Nov 2017 15:00:45 +0000https://allergyawesomeness.com/?p=2689This post is sponsored by SunButter. All opinions are mine. Dense, soft waffles are packed with your favorite allergy-friendly combo: SunButter and banana. These couldn’t be easier as you literally put all of the ingredients in a blender and then pour into your waffle maker. Great for busy mornings, or on a weekend when you...

Dense, soft waffles are packed with your favorite allergy-friendly combo: SunButter and banana. These couldn’t be easier as you literally put all of the ingredients in a blender and then pour into your waffle maker. Great for busy mornings, or on a weekend when you want a hot breakfast. These Blender Buckwheat SunButter & Banana Waffles are free of: gluten, dairy, egg, soy, peanuts and tree nuts. They’re also top-8-free and vegan too!

If you can’t do oatmeal like my son can’t–in fact he can do hardly any grains–then it makes it difficult to have the traditional breakfasts. I find a lot of gluten-free breakfasts use oats as the base–and while delicious for me, it could be disastrous for my son. (I actually really miss oats!) So, I had to search for another type of grain that I could substitute and I’ve found that in buckwheat.

If you’re like me, the name threw me off. Besides the character on the movie The Little Rascals, I knew little about it. And, because it has the word “wheat” in it, I just automatically wrote it off. Man–do I wish someone had told me how great this grain is and that it doesn’t actually have any wheat or gluten in it (confusing job whoever named this!!) All of these years wasted. Don’t be like me!

I also used to love a quick and filling toast back in our pre-food allergy days with peanut butter and bananas on it. Besides loving bananas because of the nostalgia, I also love them because they act as a sweetener, which means you only need a little bit of brown sugar to make these waffles just right. Also–if you’re egg-free like we are, or you’re vegan, it’s a perfect egg substitute so you don’t need any eggs for this recipe! It’s a total two-for-one!

So, this breakfast has that classic flavor combo of my beloved toast (but allergy-friendly thanks to my favorite peanut butter substitute: SunButter), AND with the incredible grid of waffles–which allows for pockets of delicious syrup to spill into it. Talk about way better than toast!

And, because it takes a minute to wait for the waffles to cook in the waffle iron, I wanted to make up for that time in the prep. So, I made this recipe as simple as possible by putting everything in the blender. I’m talking every single ingredient and press “blend”. No joke. There’s not even blending this first and then adding that next. Put the entire ingredient line up in that blender. So easy–even kids can help with this part!

If you watched my Insta Stories I showed my son eating a waffle on the couch. I made the recipe while they were at school and had him try a bite when he got home. He of course didn’t want to stop there, so he had to steal the whole rest of the waffle to eat. I didn’t mind because it’s got protein (thanks SunButter!), whole grains and fruit in it. So I let him munch away! You can of course, add additional bananas, or my favorite (as shown) strawberries on top. Or, go with some powdered sugar, maple syrup–or even plain–totally up to you!

So, this weekend, when it’s chilly and you want a warm breakfast but don’t want to go to too much work be sure to whip up these waffles. Besides being allergy-friendly waffles, they’ll be delicious and you’ll be glad you did!

Dense, soft waffles are packed with your favorite allergy-friendly combo: SunButter and banana. These couldn't be easier as you literally put all of the ingredients in a blender and then pour into your waffle maker. Great for busy mornings, or on a weekend when you want a hot breakfast. These Blender Buckwheat SunButter & Banana Waffles are free of: gluten, dairy, egg, soy, peanuts and tree nuts. They're also top-8-free and vegan too!

Place the ingredients, in the order above, in a blender. Blend well until everything is smooth. Pour batter into a greased waffle iron. Cook until the dough is cooked through. Waffles will be soft and thick and slightly brown when done. Serve warm with your favorite vegan butter, maple syrup, fruit or powdered sugar. Follow your waffle iron manufacturer's directions.

]]>If you’re in a soup rut–then you have GOT to try this flavorful, unique soup unlike the typical soups. This Thai Coconut Noodle Soup has a kick from jalapeno, garlic and ginger for a full flavored, robust soup that is sure to please. Plus, this soup is naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. It’s also free of the top-8-allergens.

This post contains affiliate links.

I’ll admit it–I had seen variations of this soup floating around and I put off trying it. It’s because I liked my typical soups–you know, Chicken & Wild Rice, Sausage and Potato–things more classic and American. I’ve had hit and miss with Thai food, so I just didn’t want to invest in a soup that might let me down.

Well, let’s just say I’ve repented of my ignorant ways, because this soup is FREAKING AWESOME. Like, even my little boy was like “this is soo good” and ate the leftovers the next day. I give the soup to my boys in these bowls that have straws and they love to just drink the broth–it’s that good! (Also–if you don’t have these bowls and have little kids, they are cereal and soup’s best friends.)

The bright flavors of lime and ginger are such a delicious twist for your taste buds. It’s unlike any soup I’ve ever had–which is why I like it sooo much.

One of the great things about Thai cooking is that it’s almost always dairy-free. Their base is almost always coconut milk instead of regular milk, so I do love it for that. Just make sure you’re using the canned coconut milk found in the Asian section, and not the carton found in the dairy section. It’s thicker and creamier from the can. You could use the less fat version, but I prefer the full fat for a thicker soup base.

If you’ve never bought rice noodles, they are THE easiest noodles to work with. You just place them in a bowl of hot water for ten minutes to soften them. Then, when the soup is done cooking, you add the noodles to the soup mixture and serve. Talk about simple–you don’t even have to boil them! I used Maifun Rice Sticks. If you can do gluten, it would be delicious with the curly noodles from a Ramen Noodle packet (just discard the flavoring)–that is what the original recipe that I adapted from had.

Also–you’ll want to go to the trouble to buy fresh ginger, I usually try and use dried herbs and spices when I can, but I think sauteing fresh ginger really adds to this soup. If you don’t want to go to the trouble of dicing it finely (you don’t want to bite down on a big piece of ginger!) then you can also use a fine grater and add it into the soup that way.

With winter knocking at the door (seriously! We had our first few flakes this morning here in Utah and I almost cried) you’re going to want a lot of warm, delicious soups on hand. Make sure that you have this soup, since it’s allergy-friendly and free of so many allergens.

ADAPTATION TIPS: Also–if you can’t do rice, or you’d rather make it grain free to be Whole30 or Paleo complaint, it’d be divine with zucchini noodles instead of the rice noodles too! Since there are a decent amount of veggies too, you could simply omit the chicken and swap the chicken broth to vegetable broth to make it vegan and vegetarian.

If you're in a soup rut--then you have GOT to try this flavorful, unique soup unlike the typical soups. This Thai Coconut Noodle Soup has a kick from jalapeno, garlic and ginger for a full flavored, robust soup that is sure to please. Plus, this soup is naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. It's also free of the top-8-allergens.

]]>https://allergyawesomeness.com/gluten-dairy-free-thai-coconut-noodle-soup/feed/14Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)https://allergyawesomeness.com/gluten-and-dairy-free-triple-chocolate-pie/
https://allergyawesomeness.com/gluten-and-dairy-free-triple-chocolate-pie/#commentsTue, 31 Oct 2017 04:15:11 +0000https://allergyawesomeness.com/?p=2664A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing...

]]>A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour–with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It’s also vegan too!)

This post contains affiliate links.

I’ll admit it–but don’t hate me for it: I’ve never been that big of a fan of pie. So–come Thanksgiving I was never super excited for the dessert part. I just don’t care for baked fruit. It’s mushy and unappealing to me. That was–until I was an adult and realized there are SO many more options other than apple, cherry & pumpkin! Yay to adulting and getting to decide what pies to serve at your own Thanksgiving. Boo to having to do all the dishes.

Which is why you haven’t seen many traditional pies on my site. But, I LOVE anything that resembles candy–so make them cream pies, or any kind of pie other than pure fruit and I’m ALL about it.

I’ve been dreaming of this pie for a good year. I had it in my head and was just waiting for November to make it–so you too could have an nontraditional pie for Thanksgiving if you wished. I made it to October 30–does that count?? Do you know who also couldn’t wait? My middle child. That pie sitting in the fridge waiting to be photographed just HAD to be taste-tested. I thought about editing out his little finger print on top–but ain’t that real life? So enjoy–as he did too!

I love this pie because of its simplicity. That’s another thing I’ve never loved about pies–they are a lot of work! A crust from scratch, a filling and a long time in the oven, AND THEN cooling. PHEW!

This is mostly store bought ingredients. If you can heat something, stir and pour–you’re good to go! And honestly, the little whipped cream swirls can be done away with if you’re in a hurry. Because Thanksgiving is hard enough! All of the many side dishes take my time and effort. By the time I get to making desserts–I am pooped!

You can either fully freeze this, and it’s more like an ice cream pie. Or, be sure to keep it in the fridge and chilled for a nice cool pie that is more soft set. Either way–you can’t go wrong and I doubt any guests will complain. If they do, throw them out of your house. You don’t need that kind of negativity in your life. Ha!

I’ll be hosting Thanksgiving at my house this year and I’m already excited to make this allergy-friendly pie again. Even though my sister and brother-in-law don’t have any food allergies, Celiac or restrictions, I know they’ll love this gluten & dairy-free triple chocolate pie. I hope you do too! I also posted some of my other favorite nontraditional pies below. Forget pumpkin and apple and really wow your guests with these fun options!

ALLERGY-FRIENDLY COOKIE CRUST TIPS: Side note on the cookies I used for the crust: I’ve found two types of gluten-free “oreo” type of cookies: Glutino & Kinnikinick. We are able to do soy (hence why this recipe isn’t top-8-free) and I’ve unfortunately never found an oreo-type cookie that is free of the top 8 allergens. If you cannot do soy–I’d recommend another type of chocolate based crunchy cookie, like Crunchy Double Chocolate Cookies by Enjoy Life. A note on the Glutino though: Be warned that the Glutino cookies do have a may contain statement that reads: “May contain milk, eggs, peanut and tree nuts“. I personally called their number and according to the person I talked to they put that statement since the facility uses those ingredients and that the production line used for making these cookies have rigorous protocols where they will completely stop production and clean the machines for hours and test it before starting a new run, so I felt OK eating the cookies. Please, feel free to call them yourself, make sure you get the same response and eat at your own discretion and level of your own food allergies. Please note I’ve only ever tried it with the Glutino in this recipe, because they are the ones found in the store closest to me. If you try something else, please leave it in the comments below to help future readers!

A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour--with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan too!)

Using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden.

Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional rice milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.

In a separate bowl, place one package of Coco Whip. Add the Hershey's syrup (which is surprisingly dairy-free!) and fold them to combine. Don't beat or stir it too vigorously as you want the coco whip to retain some of it's airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it.

Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.

Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.

Place in the fridge or freezer until you're ready to serve.

Garnish with additional coco whip (either as it's own layer or with swirls on the edges.)

If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.

Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.